Characterization and application of antilisterial enterocins on model fresh cheese
Open accessAbstract
Enterococcus faecalis strains isolated from an artisanal cheese were selected based on enterocin production against Listeria monocytogenes. The strains formed biofilms and presented high hydrophobic character and good autoaggregation and coaggregation capacity with L. monocytogenes. Strains L3A21M3 and L3B1K3 presented high survival under gastrointestinal conditions, were able to adhere to human intestinal cells (Caco-2 and HT-29), and blocked the adhesion and invasion of L. monocytogenes. The antilisterial activity of enterocins was not affected by pH (2 to 12), heating (100°C), and chemical and surfactant agents. However, strains L3A21M3 and L3A21M8 produced thermolabile enterocins, which were also sensible to extreme pH values. Enterocins exhibited a bacteriostatic mode of action against L. monocytogenes, and maximum production was observed during the stationary phase. Common enterocin structural genes were not detected by PCR amplification with specific primers, although an exhaustive screening was not performed. The enterocin produced by the L3B1K3 strain was purified and applied to model cheeses contaminated with L. monocytogenes. This enterocin reduced survival of L. monocytogenes on fresh cheeses in a dose-dependent manner. The highest dose tested (2,048 arbitrary units per g of cheese) was effective in reducing the pathogen counts to undetectable values throughout storage (6 to 72 h). These results suggest that these strains have great potential to be used as biopreservatives in the food industry and also as probiotics, with the potential to prevent L. monocytogenes gastrointestinal infection.
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Bacteriocin-producing LAB species such as L. plantarum, Streptococcus spp. and Enterococcus spp. have been shown to reduce L. monocytogenes and S. aureus contamination in various dairy products.
“Such bacteriocin-producing LAB species as L. plantarum, Streptococcus spp. and Enterococcus spp. have been shown to reduce L. monocytogenes and S. aureus contamination in various dairy products [17,128,143,144,145,146].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [146]
The fresh-cheese results (section labeled “PCR detection of enterocins structural genes”; page unavailable) report that an enterocin from Enterococcus faecalis reduced L. monocytogenes counts in model fresh cheese. The paper does not establish the sentence’s broader claim about L. plantarum or Streptococcus spp., S. aureus contamination, or various dairy products. (LLM, conf=0.87)
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Application of bacteriocins and protective cultures in dairy food preservation
Silva, C. C. G., Silva, S. P. M., & Ribeiro, S. C. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.00594 · Cited by 601 · see citing works
Self-citationLactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276 · see citing works
“Such bacteriocin-producing LAB species as L. plantarum , Streptococcus spp. and Enterococcus spp. have been shown to reduce L. monocytogenes and S. aureus contamination in various dairy products [17,128,143 – 146].”
Self-citation
- Authors
- Ribeiro, S. C., Ross, R. P., Stanton, C., & Silva, C. C. G.
- Affiliations
- Universidade dos Açores (PT)
- University College Cork (IE)
- Teagasc - The Irish Agriculture and Food Development Authority (IE)
- Corresponding author
- Silva, Célia C.G.
- Venue
- Journal of Food Protection
- Publisher
- Elsevier BV
- Published
- 2017-08
- Volume
- 80
- Issue
- 8
- Pages
- 1303-1316
- ISSN
- 0362-028X (ISSN-L)
- OpenAlex
- W2734575246
- Cited by
- 42
- References
- 68
- Citations by year
- 2026: 1 · 2025: 4 · 2024: 6 · 2023: 2 · 2022: 9 · 2021: 2 · 2020: 10 · 2019: 5 · 2018: 3
- FWCI
- 5.54
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Food Protection (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Secretaria Regional do Mar, Ciência e Tecnologia
- Science Foundation Ireland (SFI/12/RC/, 12/RC/2273, 12/RC/, SFI/12/RC/2273.)
- Fundação para a Ciência e a Tecnologia (PTDC/AGR-ALI/104385/2008)
- APC Microbiome Institute (SFI/12/RC/2273)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Keywords
- enterocins, Enterococcus faecalis, Listeria monocytogenes, antilisterial activity, fresh cheese, biopreservatives, probiotics, biofilm formation, cell adhesion, gastrointestinal survival
- MeSH terms
- Bacteriocins, Bridged-Ring Compounds, Cheese, Food Contamination, Humans, Listeria monocytogenes, Enterococcus faecalis, Caco-2 Cells
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